1. Learn to record notes, good cook, his purse will certainly have a notebook, which is densely recorded all kinds of cooking skills, once a week to look at, day after day to know a lot.
2. Learn to choose the right ingredients, brined beef need to use tendon meat, burned to eat to eat brisket, fried shredded pork we want to lean meat, braised to pork, learn to choose the ingredients, dishes and success of 10%. Tempeh, chili oil and so on are still necessary, learn to use seasonings, dishes can be upgraded.
4. Stir frying vegetables must be hot pan cool oil, seasonings must be burst incense, so that the dishes fried out of the most fragrant, we often do dishes are the pan burned red to the oil, the dishes both good-looking, but also delicious.
5. Stir frying vegetables when the stove fire has to the big on how big the fire, so that fried out of the nutritious and more beautiful. Big fire can lock the moisture of vegetables, not let the loss of nutrients. If the fried vegetables are really too dry, a little bit of a small spoon of water can be, and finally out of the pan to the salt, the green vegetables must be delicious.
6. Why fry meat or beef slices on the starch, because the starch can prevent the meat inside the water and oil direct contact, frying process of meat juice is intact in the meat, so eat more tender, more fragrant.
7. Meat filling want to tender must slowly add water, usually add water at the same time, also add some starch, and then quickly stirred in one direction, by the way, in the addition of some sugar, and ginger, eat up certainly not have a fishy flavor, but eat up more fresh and fragrant.
8. soup meat must be blanched, like chicken soup, duck soup, pork chop soup, bone soup, carp soup, should first be in the pot stir-fried or fried, by the way, add a little ginger, cooking wine, a small amount of white wine, vinegar, and finally the soup to drink up certainly do not have any fishy, as long as the taste of freshness.
9. Frying lotus root slices while stir-frying while pointing water, and then finally start the pot to put salt, so that the lotus root slices will not turn black.
10. If you do that kind of fish skin has a layer of slimy fish, be sure to use alkaline water to soak a bit, so that the fish cooking is not fishy at all, but also wash very clean, and will not be slippery.
11. fried cashews or liver, must first use cooking wine and vinegar first marinated for a quarter of an hour, and then with garlic and onions for stir-frying, so that the cashews can not only be done without blood, but also double the hair, and eat more refreshing.
12. Simmering bone broth or chicken broth, do not ever add cold water in the middle, or the soup is not very fresh, as a last resort, just heat the water, do not add cold water.
13. When frying green vegetables, point of water must be point of boiling water, point of cold water will make the dish black, and no appearance.
14. When frying bell peppers and cucumbers, be sure to use high heat to stir fry 30 stir fry, because these things can be eaten raw, do not need to stir fry for too long, and then add the right amount of salt and pepper, and finally point a teaspoon of vinegar, you can get out of the pot.
15. When we make pasta or pies, adding a small amount of rice wine or lard when mixing the noodles can make the noodles taste more fragrant and sweet.
16. When we make tomato soup or carrot soup, the tomatoes and carrots are slightly stir-fried, the soup can taste thicker and more fragrant, because the fat-soluble substances inside the tomatoes and carrots can be volatilized only when they touch the oil.
17. vegetables should be blanched in cold water immediately after blanching, put green beans, broccoli or asparagus into boiling water to blanch, drop a few drops of oil, they will become bright green, the texture is crisp and tender. But if you don't rinse them in cold water, right away the vegetables will turn yellow and taste unpleasant.
18. food turning too often, cooking, to learn not to interfere with the food, this is one of the most difficult cooking lessons, the dish in the pot, it is always tempting to move, or turn the food. It is recommended that when frying fish let the fish fry a 5 minutes or so in the flip, or shake down the pot, shaking is fried.
18. Roast duck: roast duck, duck tail end of the two sides of the bashful beans removed, the flavor is more beautiful, but also no fishy taste.
19. burning sweet and sour fish and other dishes that need to put vinegar, it is best to put vinegar when the pot is about to start, so as to maintain the full flavor of vinegar, if you put the vinegar too early, the vinegar will evaporate during the cooking process to make the taste of vinegar greatly reduced.
20. wine application: when the pot temperature reaches the highest when adding wine, easy to make wine evaporation and remove the fishy food
Every time you finish the dishes, we must learn to reflect on why the last time to do a good job, this time to do a good job, summed up the reasoning to analyze the reasons, this is the real learning knowledge of cookery, without which it is difficult to always make a tasty dishes.